1. Can I make this Pumpkin Crisp with Oats dairy-free?

Yes! This Pumpkin Crisp with Oats can easily be made dairy-free by swapping out the butter for vegan butter or coconut oil. Additionally, using almond milk (or another dairy-free milk) will keep it dairy-free without sacrificing flavor or texture.

2. Can I substitute the oats for another ingredient?

If you prefer a gluten-free option, you can substitute the oats with certified gluten-free oats. For a different texture, you could experiment with quinoa flakes or even a combination of nuts and seeds, although this will change the overall crunch of the topping.

3. How do I store leftovers of Pumpkin Crisp with Oats?

Store any leftover Pumpkin Crisp with Oats in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for a few minutes to restore the crispiness of the topping, or enjoy it cold with a dollop of whipped cream or a scoop of ice cream.

4. Can I make Pumpkin Crisp with Oats ahead of time?

Absolutely! You can prepare the filling and the topping separately, then store them in the fridge for up to 24 hours before assembling and baking. This makes it a great make-ahead dessert for holidays or family gatherings.

Pumpkin Crisp with Oats - Easy & Gluten-Free Recipe

Name: Pumpkin Crisp with Oats
Prep time: 10 min
Cook time: PT-497957H15M1S
Total time: PT-497957H15M1S
Cuisine: American
Ingredients: 15 oz can pumpkin puree; 2/3 cup maple syrup; 1 tablespoon vanilla extract; 2 eggs + 1 egg yolk, whisked; 1/2 cup unsweetened almond milk; 1 tablespoon pumpkin pie spice; 1 teaspoon ground cinnamon; Pinch of salt; 1 1/2 cups gluten-free old-fashioned oats; 1/2 cup almond flour; 1/2 cup brown sugar; 1/2 cup chopped pecans; 1 teaspoon ground cinnamon; Pinch of salt; 6 tablespoons unsalted butter, cubed

Description

This Pumpkin Crisp with Oats recipe combines the cozy flavors of pumpkin pie with a crunchy, oatmeal topping. It’s gluten-free, easy to make, and perfect for any fall gathering or holiday dessert. The sweetened pumpkin filling and crisp oat topping make it an irresistible treat.

Ingredients

Scale

15 oz can pumpkin puree
2/3 cup maple syrup
1 tablespoon vanilla extract
2 eggs + 1 egg yolk, whisked
1/2 cup unsweetened almond milk
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
Pinch of salt
1 1/2 cups gluten-free old-fashioned oats
1/2 cup almond flour
1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
Pinch of salt
6 tablespoons unsalted butter, cubed

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Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch cast iron skillet with neutral oil.
In a mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt. Stir until smooth and pour into the prepared skillet.
In another mixing bowl, combine the oats, almond flour, brown sugar, chopped pecans, ground cinnamon, salt, and cubed butter. Use your hands to work the butter into the dry ingredients until it forms a slightly clumpy, crisp topping.
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake at 350°F for 30-35 minutes or until the topping is golden brown and the filling is set.
Let the pumpkin crisp cool for 10 minutes before serving. Top with ice cream or whipped cream and enjoy!

Notes

Store leftovers in the fridge for up to three days.
If you prefer a dairy-free option, use coconut oil or dairy-free butter in place of the unsalted butter.
For added texture, you can substitute the pecans with walnuts or pumpkin seeds.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of the recipe
Calories: 350
Sugar: 25g
Sodium: 50mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 5g
Protein: 5g
Cholesterol: 40mg